1kilogramItalian sausage (American name for Pork Sausage with Fennel Seeds) - casings removed
3slicessubs
1teaspoonWorcestershire sauce
1teaspoononion powder
1mediumegg
¾cupwater
⅓cupParmesan cheese - shredded
1mediumgreen chilis (green chilli in British English) - chopped into minuscule bits
2clovesgarlic
1glugolive oil
Tomato Sauce Ingredients
1mediumonion - roughly chopped
1clovegarlic - chopped
2canstomatoes - whole peeled
1mediumgreen hot chilli peppers - chopped
1teaspoonsalt - to taste
⅓cupParmesan cheese - shredded
1lickbutter
6leavesbasil - chopped
Caramelized Onion Ingredients
2mediumyellow onion - sliced thinly
2glugsolive oil
1pinchSea salt
Other Ingredients
8mediumhamburger buns - seeded
1ounceMozzarella cheese
Instructions
Start the tomato sauce: fry onions, garlic and chilli until translucent over medium-high heat. Add canned tomatoes, let everything cook for 10 minutes.
Using an immersion blender, blend it all together and then taste and add salt as needed. When it’s properly seasoned, add the butter, parmesan and basil.
Start the onions: with olive oil, salt and onions, leave on medium-high heat, stirring occasionally and making sure onions don’t burn. Properly caramelizing onions takes half an hour.
Mix all of the meatball ingredients (besides the oil) together in a bowl, mix everything evenly. Heat olive oil in a deep, large pan. Mould meatballs, approximately 24 2-inch sized.
Brown meatballs about 4 at a time in the oil and set aside on a paper towel. After you’re done browning, get rid of the olive oil and add the tomato sauce to the meatball pan. Then add meatballs and cook on lowest heat, covered for 25 to 30 minutes.
To Assemble: halve buns, toast them on rack in the oven on broil. Then add meatballs (3 per bread), sauce cheese and caramelized onions. Throw under the broiler for a moment to melt the cheese. Voila!